Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) Using supercritical carbon dioxide

Food Science and Biotechnology

Volumn 19, Issue 2, 2010, Pages 405-410

  Li, Longjun ^a   Lee, Woan ^b   Lee, Won Jong ^a   Auh, Joong Hyuck ^c   Kim, Suk Shin ^d   Yoon, Jungro ^a  

^a Gangneung Wonju National University   (South Korea)

^b Eastern Branch of Gangwon Institute of Health and Environment   (South Korea)

^c Chung Ang University   (South Korea)

^d The Catholic University of Korea   (South Korea)

Author keywords

Allyl isothiocyanate; Carbon dioxide; Extraction; Supercritical fluid extraction; Wasabi

Indexed keywords

ALLYL ISOTHIOCYANATE; ANTI-MICROBIAL ACTIVITY; ENZYMATIC REACTION; ISOTHIOCYANATES; MOISTURE CONTENTS; OPTIMUM MOISTURE CONTENT; PRESENCE OF WATER; PRESSURE AND TEMPERATURE; SINIGRIN; SUPER-CRITICAL; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO; WASABI;

CARBON DIOXIDE; EFFLUENT TREATMENT; MOISTURE; MOISTURE DETERMINATION; SUPERCRITICAL FLUIDS;

SUPERCRITICAL FLUID EXTRACTION;

EUTREMA WASABI;

EID: 79955003835     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0057-3     Document Type: Article

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